haddock and salmon fish pie
 
 

makes 3 or 4 little pies

2 or 3 medium potatoes, peeled and cut into chunks
30g unsalted butter
1 leek, trimmed and very finely chopped
1 tsp plain wholemeal flour
200ml whole milk
1 undyed and naturally smoked haddock fillet, cut into 2cm cubes
1 salmon fillet, cut into 2cm cubes
1 medium courgette, grated
1 free-range egg, hard-boiled and chopped

1 Preheat the oven to 180C/gas 4.

2 Bring a large saucepan of salted water to the boil and cook the potatoes for 10-15 min, or until they are soft. Drain then mash them with half the butter. Put them to one side.

3 Melt half the remaining butter in another saucepan over a low heat. Add the leek and fry it gently for 4 min.

4 Stir the flour into the leek, then slowly add the milk, stirring well to prevent lumps forming.

5 Tip in all the cubed fish and poach it for around 5 min, or until cooked.

6 Strain off any excess liquid then stir in the grated courgette and chopped egg and season with black pepper.

7 Divide the mixture between 3 or 4 little pie dishes, then spread the mashed potato over the top. Bake them in the oven for about 20 min, or until the potato is golden brown.